Spicy Chicken Lo Mein with Broccoli and Cashews

This spicy chicken lo mein is the ultimate one-bowl comfort food, ready in just 20 minutes! Tender noodles are tossed with broccoli, scallions and carrots in an umami-rich sauce made with soy sauce, sweet chili sauce and a touch of rice wine vinegar. Crunchy cashews and fresh scallions add the perfect finishing touch.

Perfect for busy weeknights, this dish delivers big flavor with minimal effort. The combination of sweet heat from the chili sauce and savory soy creates a sauce that coats every noodle beautifully. Plus, it’s a complete meal in one pan-easy cleanup included!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut broccoli into bite-size pieces if needed. Trim and thinly slice scallions, separating white parts from green tops. Roughly chop cashews.
2. Open package of chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
3. Heat a large drizzle of oil in the same pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Add scallion whites, carrots and garlic powder. (If pan seems dry, add a drizzle of oil.) Cook, stirring, until veggies are just tender and fragrant, 1-2 minutes more.
4. While veggies cook, in a small bowl, combine sweet chili sauce, onion paste, soy sauce, half the rice wine vinegar and 1/4 cup water (use all vinegar and 1/2 cup water for 4 servings).
5. Once water is boiling, add lo mein noodles to the pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain noodles, shaking off excess water and transfer to the pan with veggies. Add soy-chili mixture, half the cashews and 1 tablespoon butter. Toss until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired. Add cooked chicken back to the pan and toss to combine.
6. Divide lo mein between shallow bowls. Garnish with scallion greens and remaining cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles with udon, soba or even spaghetti. Adjust cooking time according to package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to refresh the noodles.

Can I make this dish gluten-free?

Absolutely! Use gluten-free lo mein noodles or rice noodles and substitute soy sauce with tamari or coconut aminos.